I have been trying out the sourdough recipes from The Bread Bible (Rose Levy Beranbaum) and had good results with the Basic Sourdough Bread and the Sourdough Rye.

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Sourdough Rye

So I decided to be daring and tried using sourdough starter in the Tyrolean Ten-Grain Torpedo. I fed the starter and weighed out 9.75 ounces which I left out overnight. I followed the rest of the recipe as written except I reduced the yeast amount to 1/4 teaspoon. I had expected to have to tinker with it a bit but it came out great!

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